Pickled Fish
by Calm Medog
Favorite
Difficulty
Easy
Time
30m
Serving
3
Sauerkraut Fish
1. For the fish fillets, I use Longli fish (the kind that has no bones and thorns). Cut the slices, pour in rice wine, a little salt, and then put them in the list for marinating. The marinating time is about 4~5 hours. It is marinated at noon, and it is just right at night. The list is to improve the smell and remove the fishy. Depends on personal preference
2. Sichuan sauerkraut, if you don't like it too sour, you can soak it in water in advance. Just change the water twice in the middle. Then cut into pieces and set aside
3. Before you start, make a pot to boil water. When the water boils, sprinkle some dry powder on the fish fillets and wrap them so that the fish fillets will be shaped and not scattered. Be careful when stirring, don’t use too much force
4. I use soybeans for bean sprouts. Generally, soybeans are used in Sichuan cuisine, which is slightly thick and chewy.
5. Slide the dried fish fillets into the boiling water and slowly scratch them with chopsticks. Let the fillets shape
6. Remove the fillets after they are discolored and firm.
7. Pour olive oil from the pot and add the chopped green onion. If you like the spicy flavor, you can put it in the millet hot pot, I put some sesame pepper to enhance the flavor. Pour the sauerkraut into the aroma and stir fry. Then pour in the soybean vegetables, and pour in water when they are half-cooked. It's ok to have the vegetables in the water
8. Then pour the fish fillets, let the fish fillets slowly immerse in the water, and cover the pot. Add salt and chicken essence after the water is boiled. Simmer for a while to let the fish fillet fully taste
9. After tasting, you can serve it out of the pot
